Lamb ribs, Turkish style

I found a way to cook lamb ribs that is delicious. You know how it is, in the freezer is a bag of bits from when you got some delicious local lamb. I’m never sure of the best way to deal with these, but broth is the usual stand-by. However, for a good broth, I use the neck, and the ribs are a bit of a fiddle. 

First off, I delegated the job of sorting through the bits to my husband. He separated all of the rib bits into singles, and then we marinaded them overnight, before baking in a hot oven. We served this with a pilaf of bulgar wheat, kale and lentils, and a side-dish of small pickled cornichons. 

INGREDIENTS:

  • 1 bag of lamb ribs – we had about a kilo
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 2 cloves of garlic, crushed or chopped
  • a pinch of dried thyme
  • 2 tsp dried oregano
  • 2 tsp pul biber (Aleppo pepper, or other mild chilli)
  • 1/2 tsp salt
  • 1/2 tsp black pepper

METHOD:

  • Marinade the meat: Mix all of the marinade ingredients together, and coat the ribs with the mixture, cover and leave in the fridge overnight. 
  • Heat the oven to 200C/180C fan. Put the ribs in a single layer in a roasting tin and bake for 20 minutes. 
  • Turn the ribs over, turn the heat up to 220C/200C fan and cook for another 5-10 minutes. 
  • Let the ribs settle while you add any finishing touches to the rest of the meal; you’ll need to eat them with your fingers.